How to make this dish

Begin by putting the gram flour in a bowl with the olive oil and water. Whisk together to form a smooth batter then leave to sit whilst you prepare the vegetables.

Thinly slice the leeks and using a frying pan - preferably a cast iron one that can go in the oven* - saute till soft with a little olive oil. Slice the courgette in half lengthways then slice into half-moons. Add to the pan and cook with the leek on a medium heat.

Thinly slice or press the garlic and add to the pan with some chili. Whilst they are cooking, zest and juice the lemon (use unsprayed if zesting) and add to the batter mix.

Once the vegetables are cooked, add the coriander and turmeric, cooking together for a couple of minutes. Finely chop the fresh herbs, add to the batter then pour the mix over the vegetables. Slice the tomatoes in half placing them all over the top then gently cook for 5-8 minutes on a medium heat.

Put on the oven to 180^oC or under a grill and continue to cook for another 10 minutes.

You'll know when it's done when the edges are pulling away from the side and you can pierce it with a knife and the blade comes out clean.

Enjoy it hot, or later at room temperature or the next day as a sumptuous breakfast or lunch.

*If you don’t have a cast iron or stainless steel pan, put the cooked veg into a baking dish with the batter and bake in the oven.

Pictures by Janet

A different socca recipe features in our Sharpham House cookbook, available to buy here